A favorite revised

One of the favorite dishes in our house has been a skillet supper made by combining kielbasa with potatoes, onions and Granny Smith apples. It’s a comforting, homey dish, but way too fattening to have too often when Paul and I are trying to slim down, at least a little bit.

The, other day I received an e-mail from the publicist for Prevention magazine with recipes from their upcoming issue. This one might make a good lower-fat replacement for that old sausage skillet.

Season chicken lightly with salt. Heat 2 teaspoons of the oil in large nonstick frying pan or cast-iron skillet over medium-high heat. Add chicken and cook until lightly browned and cooked through, about 5 minutes. Transfer to plate.

Return pan to heat and add remaining 2 teaspoons oil. Stir in bacon and cook until starting to brown, about 2 minutes. Add Brussels sprouts, sweet potato, and onion. Cook, stirring occasionally, until crisp-tender, about 5 minutes. Stir in apples, garlic, thyme, and cinnamon. Cook 3 minutes. Pour in 1/2 cup of the broth, bring to a boil, and cook until evaporated, about 2 minutes. Add reserved chicken and remaining 1/2 cup broth. Season with the salt and black pepper as needed. Cook until hot, about 2 minutes.